Nutritional Facts

Directions

Cut cookie dough in half (save one portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned.

Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.Yield: 1 dozen.

Originally published as Cream Cheese Cookie Cups in Quick Cooking
July/August 2005, p43

"Just made these. I agree that they did stick to the pan, I actually used two pans, one not greased and the other greased. I used butter spray and that pan came out mostly fine except for the ones that were too big. I think my problem was that the ones I made too large didn't bake enough and they broke apart. Next time, I will use less dough. I did have about 15 out of 25 to take to a bake sale. Easy, to make. I think I will use sugar cookie dough next time because they would be easier to mold into the muffin pans."